Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 2 cups frozen spinach, thawed
- 1/8 tsp salt
- 2 large eggs
- 1 cup gluten free pasteurized egg whites (or 8 large egg whites)
- ¼ tsp salt
- 1/8 tsp black pepper
- 1 ½ cups unsweetened plain almond milk (we use Silk Pure Almond)
- 3 gluten free hot dog buns (we use Udi's Gluten Free)
- 1 tbsp plus 1 tsp non-hydrogenated vegetable spread (here we used Earth Balance Garlic & Herb spread, for extra flavor)
- 1 ¼ cups shredded pepperjack or cheddar style non-dairy, gluten free cheese (here we used Daiya Pepperjack )
Instructions
- Preheat oven to 350F. Spray a 1.5 quart round casserole dish generously with cooking spray or grease lightly with oil
- Sauté thawed spinach in olive oil at medium heat. Season with 1/8 teaspoon salt and cook for about 5 minutes. Set aside
- Cut buns in half lengthwise and spread each one lightly with vegetable spread. Cut into aproximately 1 1/2 inch cubes
- In a large bowl, beat eggs and egg whites, season with salt and black pepper. Add almond milk, cooked spinach and 1 cup shredded cheese and mix until well combined
- Arrange bun cubes in prepared casserole dish. Pour egg mixture all over the bread, pressing down gently so it’s well covered. Let it soak for 15 minutes.
- Sprinkle remaining ¼ cup shredded cheese on top and bake in middle rack at 350F for one hour and 15 minutes*
Notes
*Note: Bread pudding will puff up as it bakes, so make sure to remove the top rack of your oven, or place it far enough from the casserole dish
- Prep Time: 20 mins
- Cook Time: 1 hour 20 mins
- Category: breakfast
- Cuisine: Gluten Free